UK Cheese processors are using 350t less salt in their cheeses every year than they did in 2007, according to trade association Dairy UK.
On cheddar and similar hard cheeses, the industry is using 5% less salt than it did in 2007 - a reduction equivalent to 1kg of salt per tonne of cheese.
Soft cheeses have seen an even bigger average fall, down more than 0.2g to less than 0.8g of salt per 100g of product.
Dairy UK technical director Ed Komorowski said: “Working with the Food Standards Agency’s salt reduction programme we have achieved major salt savings in excess of 350t per year. That equates to a 7% reduction in salt content.
“Most dairy products contain no added salt. In cheese, the salt plays a vital role in ensuring microbiological safety and consistent flavour. But these results show that the industry is committed to reductions where technically possible.”